About
I found this one in The Madrusan Cocktail Companion by @michaelmadrusan and @zaramadrusan, who trace it back to R. de Fleury’s 1934 book 1700 Cocktails for the Man Behind the Bar. It’s a straightforward build, but the quality of the grenadine really matters here. Use the real stuff (pomegranate juice and sugar), not the neon red syrup, and the drink becomes bright, tart, and balanced rather than overly sweet. The absinthe adds a subtle herbal lift that keeps it from being one dimensional.Cheers y’all!
Ingredients
- 2 oz · 60 mlgin
- ¾ oz · 22.5 mlfresh lime juice
- ¾ oz · 22.5 mlgrenadine
- 2 dashesabsinthe
Method
- 1
Add all ingredients to a shaker tin.
- 2
Add ice and shake until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Garnish with a maraschino cherry and lime slice.
anatomyofadrink.com/cocktails/professor